Rice—Ground Rice Steamed, “Crème de Riz.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Put about 1 oz. ground rice in a stewpan, add a pt. of milk and boil till it is quite thick, stirring it all the time.
  2. Then add the yolks of 5 eggs, the grated rind of 1/2 lemon, and 2 tablespoonsfuls of powdered sugar.
  3. Beat up the 5 whites to a stiff froth and add them just before steaming.
  4. Pour into a mould, and steam 1/2 hour.
Original Text
Rice—Ground Rice Steamed, “Crème de Riz.” Put about 1 oz. ground rice in a stewpan, add a pt. of milk and boil till it is quite thick, stirring it all the time. Then add the yolks of 5 eggs, the grated rind of ½ lemon, and 2 tablespoonsfuls of powdered sugar. Beat up the 5 whites to a stiff froth and add them just before steaming. Pour into a mould, and steam ½ hour. Chocolate Sauce No. 2, or Sabaglion Sauce (see Sweet Sauces) over it—colour the latter with cochineal. (For another “Crème de Riz” see Soufflés.)
Notes
—